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Sunday, September 2, 2012

Roasted Potato & Corn Salad w/ Bacon

Okay.  I've got a confession to make.  When my head is all a-buzz with crazy activity and I can't calm it to think...when I stare blankly at the screen for blocks of time on end...when the words won't form stories...I break out in poem.  Usually a haiku.  Sometimes several haikus.

Charcoal fades to gray
We commune around the grill
Summers last hurrah

Mmm hmm. That's my secret. That was my secret.

Autumn closing in
Sizzling brats and cold beer
Potato Salad
If you give this insanely delicious potato salad a try, you too, may resort to poetry instead of conversation.

Roasted potatoes
Bright sunny bursts of sweet corn
Smoky bacon bits

Roasted Corn & Potato Salad w/ Bacon

by Heather Schmitt-González
Prep Time: 20-30 minutes
Cook Time: 1½ hours
Keywords: roast salad side bacon corn potatoes July 4th Labor Day Memorial Day American summer

Ingredients (serves 6-8)
  • 12 oz. bacon, cut into ¼" strips (short way)
  • 2 lbs. red potatoes (or Yukon Gold), cut into ½-1" chunks
  • 3 large ears sweet corn, husked & broken in half
  • ~⅓ c. reserved bacon grease
  • salt
  • freshly ground black pepper
  • ½ tsp. garlic powder
  • 1½ tsp. dried oregano + more to finish
  • 1 Poblano chile, roasted, stemmed, seeded, & diced
  • 4-6 green onions, chopped
  • ¼ c. mayonnaise
  • ¼ c. sour cream
  • ½ - 1 c. shredded sharp cheddar cheese
Preheat oven to 425° F.

Cook bacon in a small skillet until it is just past the floppy stage and starting to crisp. The timing on this really depends on the size pan that you use. I like to use a small one (8") even for this amount of bacon. As the bacon releases its fat, the small surface area of the pan causes the rendered fat to basically deep-fry the bacon and help to cook it evenly. This takes me ~20 minutes over low heat.

Scoop bacon out with a slotted spoon and set on a paper towel-lined plate, leaving as much of the fat as possible behind. Reserve bacon. Measure out ~⅓ cup of the rendered bacon grease.
In a large bowl, toss the potatoes and corn with the bacon grease, a sprinkling of salt and pepper, and the garlic powder and oregano. Dump the whole lot out onto a half sheet pan. Slide into oven and roast for 45 minutes to 1 hour, stirring and moving around the veggies every 20 minutes or so. Remove corn after ~30 minutes and set aside. Potatoes should be tender and have golden edges and sides here and there. Remove and allow to cool to room temperature.

In a large bowl, whisk together the mayonnaise and sour cream. Cut the corn from the cobs and add it to the bowl along with the cooled potatoes, poblanos, green onions, and cheese. Toss well, but gently, to coat. Gently fold in the reserved bacon. Taste and adjust seasoning, as needed. Crumble a small palmful of dried oregano over the dish.

Serve and enjoy this highly addictive potato salad.
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